Grass-Fed Strip Loin Steak with Kyoto-Style Sweet Potatoes
Crunchy Asian Pear Salad
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
Steak night is about to go big in Japan. Seared grass-fed AAA strip loin beef, with a tangy-sweet finish from ponzu sauce, is the definition of melt in your mouth. So are those wedges of thick-cut sweet potatoes, a favourite on Japanese tables, brushed with a melted butter, white miso and maple blend. Refresh between bites with ultra-crisp Asian pear cut into matchsticks for a sparkling side salad.
We will send you:
- 12.5oz Grass-fed AAA strip loin steak (Canadian-raised)
- 450g Sweet potatoes
- 150g Shredded cabbage
- 2 Scallions
- 1 Head of Boston lettuce
- 1 Asian pear
- 20g White miso paste
- 45ml Ponzu lime sauce
- 15ml Maple syrup
- 30ml Apple cider vinegar
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Milk, Sesame , Soy, Sulphites, Wheat
You will need:
Basting brush
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Large pan
2 or 4 tbsp Butter
Microwave
Total Fat
44 g
Saturated Fat
14 g
Sodium
2140 mg
Total Carb
82 g
Sugars
34 g
Protein
48 g
Fibre
15 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. On a lined sheet pan, toss with a drizzle of oil and ½ the spices. Roast, flipping halfway, 22 to 24 min., until browned and tender.
Mise en place
Meanwhile, core and cut the pear into matchsticks. Separate the lettuce leaves; tear the leaves. Thinly slice the scallions crosswise, separating the white bottoms and green tops. In a small bowl, microwave 1 tbsp butter (double for 4 portions), in 15 sec. increments, until melted. Add ½ the miso, ½ the maple syrup, ⅓ of the ponzu and pepper; stir well.
Cook & coat the steak
Pat the steak dry with paper towel; season with the remaining spices. In a large pan, heat a drizzle of oil on medium-high. Add the steak* and cook, 3 to 5 min. per side, until cooked as desired. Add the remaining ponzu and 1 tbsp butter (double for 4 portions). Cook, spooning the sauce over the steak, 1 to 2 min., until coated. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Make the salad
Meanwhile, in a large bowl, combine the vinegar, remaining miso and maple syrup, 2 tbsp oil (double for 4 portions) and S&P. Add the lettuce, cabbage, pear and white bottoms of the scallions; toss well.
Glaze the sweet potatoes
When the sweet potatoes are tender, remove from the oven and switch the oven to broil. Brush the sweet potatoes with the miso-butter. Broil, 4 to 6 min., until beginning to brown.
Plate your dish
Divide the steak, salad and sweet potatoes between your plates. Garnish with the green tops of the scallions. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
